Lenten Recipes for Orthodox Christians

When I was a kid, my mom never shared her favorite treat of microwaved mushrooms with butter. Consequently, I grew up believing that mushrooms are valuable, delicious, and coveted. Luckily, my husband doesn’t share this view. He lets me buy mushrooms with (near) impunity and I can eat them all! I love all varieties of mushrooms and their musky, hearty flavor. I love the slight chewiness and juiciness of mushrooms. I love mushrooms so much that I should probably give them up during fasts. But, only when I’ve reached a higher spiritual level.

In the mean time I want to share my own delicious mushroom pasta concoction with you. I realize that this might be utterly disgusting to some people. But some others of you I hope might enjoy it.

*You can toast your walnuts before starting in a dry skillet or quickly toast them in the oven at 300 or in the toaster oven. Or, if a good walnut flavor isn’t important, you may add them at Step 3.

*If after you add the walnuts, the mix looks dry you can add more olive oil.

Indian cooking is great for the Fast because most of it is already vegan or pretty darn close. The key to flavors is lots of spices and time.

In this recipe, the essential ingredient is the fenugreek leaves. I could not find them in our grocery store so I had to order them online.

The finished curry should be slightly thick like a good gravy. It shouldn’t be runny. You can mash some beans at the end to thicken the sauce.

You can also make this recipe in the Instant-pot. To do that: soak the beans over night, make the curry, add the beans, and cook on high pressure for 25-30 minutes, let the pressure down naturally, add the fenugreek leaves, simmer gently, serve

Honestly, it’s tempting to make really elaborate vegan versions of non-fasting foods and spend a ton of time and money on them. Food is one of my greatest weaknesses so I feel you. But, for the Fast we should keep it cheap, simple, and healthy. So, for those nights that you’re out of time and energy -a boxed mix. You hopefully have some pre-cooked beans in your freezer or a can of beans in the pantry.

Two years ago the kids and I stopped in New Orleans on a road trip. We were graciously hosted by the priestly family of my favorite Greek friend. We visited Father and Presvytera’s church, Holy Trinity Greek Orthodox Cathedral, the oldest Greek church in North and South America. The parish was beautifully restored after Katrina related flooding. Presvytera’s parting gift to us was a couple of boxes of Zatarain’s. I’d never had it before and I was pleasantly surprised by the flavor.

Because the beans and rice in the mix are parboiled they won’t tide your over for days, but I like to add an additional cup of cooked red beans for every box mix.

You won’t beleef how much you’ll enjoy this stir fry. (That’s for you, Gabe.)

This recipe is adapted from Jet Tila’s broccoli beef recipe. Instead of using the first ingredients to marinate some delicious, savory, satisfying meat, you’ll turn it into a sauce for some tofu. It actually works, you just have to do the tofu right.

First, press, drain, and dry your tofu block. Place the tofu between two plates and pop something heavy on top for an hour or so. Pour off the liquid.

Cut the tofu in half longitudinally then into 1/4 inch slices and fry until the edges look dry. Flip and fry the back. That’s it! It’s easy and it makes the texture much better.

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Side note: Smaller might be safer. Cut smaller cubes of tofu so your children don’t actually choke while they pretend to gag on the tofu.

Sadly, there’s no way around the oyster sauce here if you don’t eat shellfish during the fast. However, there are “oyster” sauces without oyster juice in them, just read the ingredients and decide what you think is best.

A simple soup with a creamy texture using cashew cream. Cashew “cream” is made by soaking cashews overnight then blending them into a very smooth consistency.

The cashew cream doesn’t add much flavor but it does deliver some fat and protein. However, this is a light carby soup and it might not stick with you. So, if you have blood sugar issues and carby makes you crabby pass this right over.

If you use soy you might balance the carbs with a bit of soy milk. Alternatively, you could use a 1/2 cup of tahini provided the tahini is pretty oily and not over roasted.

If you don’t give a hoot about the protein then use any old non dairy milk.

My kids love this soup so we also eat it during ordinary time with milk instead of cream.

This recipe is adapted from Robert Irvine’s on Foodnetwork.com

Ingredients

8 cups vegetable stock

6 russet potatoes, peeled and cut into large pieces

4 leeks (whites only), thoroughly washed and sliced

3 stalks celery, roughly chopped

1 bay leaf

1 1/2 teaspoons finely chopped fresh thyme

1/2 teaspoon of salt

pepper

1 cup of raw cashews for cashew cream (or 1/2 cup tahini)

Cashew cream:

1 cup of raw cashews, soaked overnight in enough water to completely cover

Drain soaked cashews, add cashews and 3/4 cup of water into a blender or use a stick blender and blend until absolutely smooth

Directions

Lord, bless my work.

Put the vegetable stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth.

Pour the soup into a medium pot; add the cashew cream and simmer briefly. Serve.

Some ideas for the Lenten pantry if you’re new to Orthodoxy. If you’re experienced and you’d like to add something, tell me in the comments. These are the things I keep around for all of the recipes you’ll read on this page.

Dry Pantry Goods

Better than Bouillon vegetable base

Cartons of vegetable broth

A small variety of canned beans

Dry beans (black, navy/white, chickpeas, and kidney beans)

Lentils, red, green, and brown

Nuts

Natural peanut butter

Powdered peanut butter to add to oatmeal or other hot cereals

Quinoa

Pea protein (mix it into a smoothie or with water for a boost)

Pasta

Brown rice

Rice noodles

Canned coconut milk

Mung beans for sprouting

Sprouting seed varieties

Onions, potatoes, garlic

Freezer Stock

Shrimp

Precooked beans, two cups in a container

Vegetable broth

Vegetable patties for breakfast

Refrigerator

Tahini for drizzling on vegetables, adding to hot cereals, and making hummus